Spring chicken in a pot

Spring chicken in a pot

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(203 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4
Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal339
  • fat10g
  • saturates3g
  • carbs27g
  • sugars12g
  • fibre8g
  • protein36g
  • salt0.5g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g boneless, skinless chicken thigh
  • 300g small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
  • 350g broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 350g spring green, shredded
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 140g petits pois
  • bunch spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

  2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

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Comments, questions and tips

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23rd Aug, 2014
Love this recipe - completely simple, tasty and healthy. It is even better as leftovers. I serve it in a bowl with warmed and crispy bread...a real family favourite and I will turn to every time. I use my own homemade pesto however, as I find shop bought pesto and the stock together make it far too salty for my tastes.
10th Aug, 2014
Yummy and easy
23rd Jul, 2014
Tasty recipe, easy to follow. Couldn't really taste the pesto at all though but didn't really matter. Froze the remaining portions but the potatoes didn't survive very well! Next time I would try and remove them before freezing.
amethystannie's picture
28th May, 2014
I really enjoyed the flavours in this dish, but I couldn't quite figure out what it was trying to be! Is it a stew, a soup, a broth? Who knows! I followed the recipe (and then split the mixture into two at the point where you can freeze the dish as it's just the two of us) but I added two tablespoons of half fat creme fraiche along with the pesto after reading comments on here. After trying the dish as is, I decided to turn the remainder into soup! Much better.
15th May, 2014
This was yummy! I added extra stock, potatoes and mushrooms and replaced the spring greens with leeks. Dollop of Philadelphia at the end with the pesto, delicious! Would highly recommend as a healthy midweek meal for the whole family to enjoy.
18th Apr, 2014
I tried with cabbage, broccoli and endive - forgot the pesto! But still v tasty. Took advice from others' comments and put it in the oven on a low heat (150) until hubby comes home (yes, I know, but it's true!). He really appreciated the greens. Tonight doing again with the exact greens listed above (inc pesto!) but adding pasta instead of spuds. Can't wait!
pennyclark's picture
4th Apr, 2014
Really tasty :) my son loved it even though it was predominantly green
3rd Apr, 2014
I didn't use the pesto but added a tablespoon of Philadelphia cream cheese with chives. My husband loved it, I thought it was OK. You need a really really big pan to fit all that veg in, I used a casserole that should be OK for 4 and had to wait for the greens to wilt before I could add the broccoli.
20th Mar, 2014
Wow, even my "I really don't want to eat veggies!" daughter loved this!
18th Mar, 2014
I used unused chicken bits and pieces and spring veg from the week to make this dish and it was amazing. Extra mushrooms. Even looked half like the picture! Delicious. Will make on many occasions to come.


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